This is one of our summer dishes involving inari (a.k.a. Oinari-san, or Inarizushi) pockets with sushi rice, pickled carrots & red peppers and chopped green onion, plus roasted sesame seeds.
Serves plenty. I would say party of 6-8.
Sweet Pickled Carrots & Red Peppers
• 5 medium carrots, thinly sliced like matchsticks (or use one 10-oz bag of Trader Joe’s washed & ready-to-use shredded carrots)
• 1/2 red bell pepper, thinly sliced like matchsticks
• 1/2 cup vegan sugar + 2 teaspoons vegan sugar
• 2 teaspoons salt
• 1 1/4 cups white vinegar
• 1 cup warm water
1. In a large bowl, add sliced carrots and red bell peppers.
2. Sprinkle with 2 teaspoons vegan sugar and 2 teaspoons salt. Toss until well-coated.
3. Mix for three minutes until they soften. Try to bend a piece of carrot and it shouldn’t break. That means these are ready.
4. Rinse these vegetables in drainer in cold water. Drain completely.
5. In a new large bowl, dissolve 1/2 cup vegan sugar, white vinegar, and warm water until sugar dissolves. Leave it aside.
6. Use ball mason/canning jars (You can use Ball Mason Jars Wide-Mouth Can or Freeze – 12pk). Fill two of these jars with the drained and rinsed veggies (carrots & red bell peppers). If you have leftovers, put it another jar.
7. Pour “sugar-vinegar-water” mix in these two filled jars. Seal and fridge for 2-3 hours before eating. It’s best to do it overnight for best flavour.
Rika’s Favourite Sushi Rice
This is the most versatile sushi rice recipe and this calls only for 3 cups of cooked sushi rice. This can be used for sushi, too. I followed this recipe more than 3 times without any issues and we all enjoyed the consistency, flavour and texture of the sushi rice. Make sure you make this sushi rice mix when the rice is warm.
• 3 cups cooked sushi rice
• 1/2 cup rice vinegar
• 2 tablespoons vegan sugar
• 2 teaspoons salt
1. In a small saucepan, mix rice vinegar, sugar and salt at medium heat until all solids are dissolved. This shouldn’t take more than few minutes.
2. Remove sushi rice from the cooker gently with wooden spoon to a large rectangular glass pan or large wooden sushi bowl (I like to see all rice laid out on that pan, rather than the bowl). Do not smash them. Treat the rice like mousse. Clean the wooden spoon with water after usage, dry it with cloth.
3. Pour a bit of mixture on rice immediately (after taken out of the rice cooker) and gently cut the rice with a wooden spoon (or wooden rice spoon) and fold it gently. Use a fan to cool the rice while you fold rice and add mixture to it. Do this 5-6 times until the mixture is finished.
3. Cover rice with a humid towel for 1 1/2 – 2 hours. Let it cool at room temperature.
Inari Pockets with Everything Else
• 2 green onions, chopped
• one can of inari pockets
• pickled red bell peppers & carrots (as mentioned above)
• prepared sushi rice (as mentioned above)
1. In a large bowl, add some of prepared sushi rice. Add pickled carrots and red bell peppers. Add chopped green onions. Mix them gently and very delicate because you don’t want to smash the sushi rice. Add more sushi rice.
2. In a small saucepan, heat the sesame seeds at medium heat for 2-3 minutes until roasted. Place the roasted sesame seeds on a plate.
3. Stuff the mixture into the inari pocket and coat with the roasted sesame seeds.